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Manual de renovación de copa de cacao. Lecciones aprendidas..:
Zavaleta, Diego
;
Yovera, Fredy F
;
Conza, Julian
...
Zavaleta, D.; Yovera, F.; Conza, J.; Rodríguez, C.; Cruz Neira, A.; Atkinson, R.J.; Thomas, E. (2022) Manual de renovación de copa de cacao: Lecciones aprendidas del cacao Blanco de Piura y Chuncho de Cusco. Lima (Perú): Bioversity International. 77 p.. , 2022
Link:
https://hdl.handle.net/10568/125646
RT Journal T1 <Title>Manual de renovación de copa de cacao. Lecciones aprendidas del cacao Blanco de Piura y Chuncho de Cusco</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftcgiar:oai:cgspace.cgiar.org:10568_125646&Exemplar=1&LAN=DE A1 Zavaleta, Diego A1 Yovera, Fredy F A1 Conza, Julian A1 Rodríguez, Carlos A1 Cruz Neira, Alex A1 Atkinson, Rachel J A1 Thomas, Evert YR 2022 K1 theobroma cacao-cacao (plant) K1 flavour K1 agroforestry K1 sabor K1 agroforesteria JF Zavaleta, D.; Yovera, F.; Conza, J.; Rodríguez, C.; Cruz Neira, A.; Atkinson, R.J.; Thomas, E. (2022) Manual de renovación de copa de cacao: Lecciones aprendidas del cacao Blanco de Piura y Chuncho de Cusco. Lima (Perú): Bioversity International. 77 p. LK http://dx.doi.org/https://hdl.handle.net/10568/125646 DO https://hdl.handle.net/10568/125646 SF ELIB - SuUB Bremen
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